“These easy-to-make cookies are very popular. You can also try milk chocolate and walnuts for dipping. They taste like a completely different cookie but are just as delicious!” —Trisha Kruse, Eagle, Idaho
Recommended: Chocolate-Covered Pretzels
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely chopped dried apricots
- 8 ounces white candy coating, chopped
- 1 cup finely chopped almonds, toasted
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Gradually add flour and mix well. Stir in apricots.
- Roll 1 tablespoonful of dough into a 2-1/2-in. log; shape into a crescent. Repeat. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-14 minutes or until set. Remove to wire racks to cool completely.
- In a microwave, melt candy coating; stir until smooth. Dip half of each cookie in coating; allow excess to drip off. Press into almonds; place on waxed paper. Let stand until set. Store in an airtight container. Yield: 3 dozen.
Originally published as White Chocolate-Almond Dipped Cookies in Taste of Home October/November 2010, p77
Reviews for White Chocolate-Almond Dipped Cookies
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Reviewed Dec. 22, 2011
"Made a batch to take to the office. They are just okay. I like the idea of another reviewer to use walnuts."
Reviewed Oct. 27, 2010
"My husband called this one a keeper. I used chopped walnuts with the white almond bark as I didn't have almonds on hand."